No Churn Strawberry Ice Cream
No fancy appliance needed here! This no churn ice cream loaded with strawberry jam and pieces of fresh strawberries is rich, creamy, and so easy, anyone can make it!
sweetened condensed milk
heavy whipping cream
finely diced strawberries
, warmed slightly to loosen
In a large bowl, whisk together the condensed milk, vanilla, and salt.
In a medium bowl, beat heavy cream with an electric mixer until stiff peaks form, about 2-3 minutes. With a rubber spatula, gently fold whipped cream into the condensed milk mixture.
Then gently fold in the diced strawberries.
Transfer half of the mixture to a (chilled) 4 1/2 x 8 1/2-inch loaf pan; dollop half of the jam on top and swirl with a chopstick or knife. Repeat layers once.
Cover tightly with plastic wrap and freeze until firm, at least 6 hours.
Let ice cream stand at room temperature for 10 minutes before serving.
This ice cream can remain frozen for up to 2 weeks. Keep the container tightly sealed to avoid freezer burn.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
no churn ice cream, strawberry ice cream